Ingredients
2tbsp olive oil
4cm piece of fresh ginger, peeled and finely diced
2 cloves garlic, peeled and crushed
1 onion, peeled and chopped
125g (4½oz) mushrooms, quartered
300g (10½oz) broccoli, cut into florets
125g (4½oz) chopped curly kale
200g (7oz) tofu, cubed
1-2tbsp soy sauce or stock if you prefer
2tbsp sesame seeds, toasted
Method
Heat the oil in a wok and stir-fry the ginger, garlic and onion for 2-3 minutes.
Add the mushrooms, broccoli, curly kale, tofu and soy sauce and toss everything together. Cover the wok and leave to cook for 6-7 minutes – this will steam rather than fry which is s healthier way to cook. Stir-fry again for the last 2 minutes, then serve, sprinkled with sesame seeds.
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